Ingredients
1 1/2 cup water
1 1/2 tbsp acceptable margarine
1 cup stone-ground cornmeal
1 1/2 tbsp acceptable margarine
1 1/4 cup whole-wheat flour
1 tsp salt
Directions
Bring water to a boil in a small saucepan. Add 1 1/2 T margarine.
Stir in cornmeal quickly, then immediately lower heat and cover pan.
Let cornmeal cook over very low heat for 5 minutes. Stir in
remaining margarine and set aside to cool.
Mix flour and salt. Stir in cooled cornmeal and knead, adding water
or more flour if necessary to form a soft dough. Pinch off twelve
pices and roll into 2-inch balls.
Flatten each ball between palms or against a board, making a flat
circle. Roll with rolling pin to 6-7 inches. Keep turning the circle
to keep it round, and sprinkle board and pin with cornmeal as needed
to prevent sticking.
Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or
until flecked with dark spots.
Line a basket or bowl with a large cloth. Stack tortillas in bowl
and keep covered with cloth.
They may be made up to a day in advance. Heating for a few seconds
on each side makes them soft and pliable for handling again. Heat
them on a griddle or directly over a medium gas flame.
Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated
Fat 1 gm Protein 3 gm Sodium 211 mg Polyunsaturated
Fat 1 gm Carbohydrate 18 gm Total Fat 3 gm Monounsaturated
Fat 1 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Thu 11-28-1996 at 11:38:40
Size of Serving: 1 tortilla per serving
Servings: 12 servings
Corn Tortillas (Aha) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these ancient records were just basic pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to experts is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the East, including spices like rosemary and coriander. These new foods and spices created an explosion in cookery books, the majority of which still exist in academic collections. By the advent of the twentieth century, cooking books are starting to become popular as a result of increased literacy, people having increased leisure time and disposable income. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Corn Tortillas (Aha) recipe.
